• Mon. Jan 18th, 2021

How to make Tea Rusk at home


Oct 14, 2020

Dipping Rusk in a piping hot cup of tea is not just a morning ritual rather it’s a nostalgia for tea fanatics! As kids most of us enjoyed munching on the crunchy Rusk biscuits and pairing it with a cup of milk or tea was the best way to kickstart the morning.
Unlike biscuits or cookies, the crunchy texture and perfectly balanced amalgamation of sweetness, made Rusk biscuits absolutely delightful, but have you ever tried preparing Rusk at home? Well, it might sound like a tough job, but you would be surprised that it is actually very easy to make! So, without wasting any time, just follow us through this easy recipe and nail this delicious treat like a pro!

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Here’s how you can make Tea Rusk biscuits at home
-To make crunchy Rusk at home, preheat the oven at 200 degree Celsius.

-In the meantime, take a large bowl, add 75 grams of sugar, then add in ½ cup of lukewarm water. Make sure you use powdered sugar, allow it to dissolve and add in 1 teaspoon dry yeast. Whisk it together and keep it aside.

-Once the yeast mixture turns foamy and frothy, add in a pinch of salt. Next, add in oil 1 tablespoon along with 1 ½ cup of flour. Knead a smooth and soft dough, sprinkle some warm water while kneading the dough this will make your dough soft. Cover the dough with a kitchen towel and allow the dough to rise.


-Once the dough turns fluffy, then knead it again to ensure it softness you can add in ½ teaspoon fennel powder to give the rusk a delightful taste.
-In the meantime, grease a baking tin with butter or oil, then place the dough balls and give them a desired shape and fill the tin half so that there’s space for the dough to rise.
-Take a small bowl, add in 2 tablespoon milk, a pinch of cardamom powder, 1 teaspoon of butter, whisk it together and brush this mixture over the dough and bake it for 40 minutes at 200 degree Celsius.
Once the dough rises and it is completely baked. Turn off the oven and take the loaf out of the bread tin and allow it cool down at normal room temperature. Then slice the loaf the way you like, keep it for a day and then bake it again at 180 degrees Celsius till it turns brown and crispy.


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